Saturday, August 23, 2008
But as excited as I got at that time, I only had time to make the raspberry. I was experimenting with the pastry filling recipe, trying to figure out how much it would take to flavor it intensely. I even bought a whole bottle of Raspberry Eau De Vie (and it's not cheap at all :( ) just to boost up the flavor. The pate a choux part was easy and quick, but the filling part is very time consuming. I had to puree the raspberries three times because there was not enough raspberry flavor in the filling. It turns out that I need LOTS of raspberry puree to flavor the cream. I even put about 50ml of the liqueur (40% alcohol), but I still couldn't taste the rasp flavor as much as I want. The cream filling got somewhat a little runny due to the amount of raspberry puree I put it, so I had to reheat it and add more cornstarch. I also fold in a little whipped cream to get a lighter texture. Somehow I don't like the thick and dense texture of pastry cream especially after you refrigerate it. The whipped cream made the texture wonderful. It made the filling lighter and still smooth and silky.
Pardon for the poorly-taken picture above. This is the best I can get before I was late for work :D that day. You can even notice the frozen berries I used. Someone stacked the eclair in the fridge so it wasn't smooth. But at least I have a picture to remember ;)
Posted by Bertha at 9:19 AM